Wednesday, December 25, 2013

Slow-cooker Spanish Chicken and Rice

So this is one of those "throw it together and see how it comes out" kind of projects. Most people say it came out pretty good. I like it over rice, but you could have it over mashed potatoes if you wanted. You could even add the water and rice to the slow cooker and make a chicken and rice soup, although I haven't tried this, so no promises as to how it will come out. 
You could try Cream of Celery or Cream of Mushroom instead of the Cream of Chicken, I've done it and it gives a great flavor, but since different people like different things, I decided to put the "normal" version up here, and just drop you the note.  :P

2 boneless, skinless chicken breasts, cubed to 1”1 jar Garlic Lime or Verde Salsa2 cans condensed Cream of Chicken Soup4 cups COOKED White, Basmati or Jasmine Rice   Instructions:
Place raw chicken in slow cooker, pour entire jar of Salsa over chicken and add ½ jar full of hot water to rinse jar. Put on medium-high and cook 6-8 hours covered, or until chicken is fully cooked. Add in two cans of chicken soup, stir, and cook an additional 15-20 minutes. Serve over hot rice. 

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